This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
2 tablespoons oil
3/4 lb Little Potatoes (about 12 potatoes)
1/2 medium onion finely diced
2 ribs celery finely chopped
2 large carrots peeled and finely chopped
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
3 cups low sodium chicken broth
14 oz canned diced tomatoes (1 398ml can or about 1 cup)
2 cups cooked, chopped chicken
1 cup chopped fresh spinach
INSTRUCTIONS:
Cut Little potatoes into 1 cm cubes.
Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
Add potatoes, onion, celery and carrots. Cook and stir for 5-6 minutes, until onion has softened.
Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
Add chicken broth, tomatoes and chicken. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender, about 15 minutes.
Stir in spinach and serve.